SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Make basic decorations and attach to confectionery products 
SAQA US ID UNIT STANDARD TITLE
110559  Make basic decorations and attach to confectionery products 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 3  NQF Level 03  10 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
This unit standard will be useful to people who decorate cakes at a basic level for commercial and personal usage.

A person accredited with this unit standard will be able to:
  • Plan and prepare for hand manufacture of basic decoration to attach to confectionery products
  • Prepare media for hand made decorations
  • Hand manufacture confectionery decorations separately and attach decorations to confectionery products
  • Present finished product for storage and / or consumption and perform end of work activities 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    The credit calculation is based on the assumption that learners are already competent in terms of the following outcomes or areas of learning when starting to learn towards this unit standard:
  • Preparation and care of media for use in basic hand made confectionery decoration
  • Design, plan and manually decorate soft cakes using basic techniques
  • Apply piped decoration to confectionery 
    		•

    UNIT STANDARD RANGE 
    The following scope and context applies to the whole unit standard:
  • All media which is suitable for basic hand decorations for confectionery is applicable.
  • Basic hand manufactured confectionery decorations include the following:

    rice paper painting, confectionery painting on a plaque,
    party novelties (made from cones, wafers, and/or sweets),
    decorated Easter eggs, marzipan modelling,
    sugar moulding, modelled and moulded edible paste decorations,
    basic modelled flowers and foliage (unwired) including the following:
    rose, dog rose, frangipani, poinsettia, and daisy
  • Specific range statements are provided in the body of the unit standard where they apply to particular specific outcomes or assessment criteria. 
    		•

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Plan and prepare for hand manufacturing of basic decorations to attach to confectionery products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The site, utensils, equipment, and personal protective clothing required for the task are checked for functionality, appropriate for applying the design, ensured to conform to hygiene standards and are ready and available for use. 

    ASSESSMENT CRITERION 2 
    2. The importance of safety practices in food and related product processing is explained in terms of the impact on self, colleagues, equipment site and the product. 

    ASSESSMENT CRITERION 3 
    3. Ingredients used are fresh and uncontaminated and are of the right quality and quantity required for the process. 

    SPECIFIC OUTCOME 2 
    Prepare media for hand made decorations. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The ingredients conform to the standards of the medium to be used. 

    ASSESSMENT CRITERION 2 
    2. Artificially coloured media is evenly mixed throughout. 

    ASSESSMENT CRITERION 3 
    3. Plaques are level -bottomed with neatly finished edges. 

    ASSESSMENT CRITERION 4 
    4. Media for sugar moulding has the consistency of damp sea sand. 

    ASSESSMENT CRITERION 5 
    5. Media for paste and marzipan moulding and modelling is malleable and not sticky. 

    SPECIFIC OUTCOME 3 
    Hand manufacture confectionery decorations separately and attach decorations to products. 
    OUTCOME NOTES 
    Hand manufacture confectionery decorations separately and attach decorations to confectionery products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The rice paper picture is evenly painted on the smooth side of the paper, has no holes and is not warped. 

    ASSESSMENT CRITERION 2 
    2. Decorations are neatly made and attached and according to specifications. 

    ASSESSMENT CRITERION 3 
    3. The composition of the decorations is artistically arranged and balanced and is according to specifications. 

    SPECIFIC OUTCOME 4 
    Present finished product for storage and / or consumption and perform end of work activities. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The finished confectionery decorations are presented in a neat clean manner and are ready for final placement. 

    ASSESSMENT CRITERION 2 
    2. Sub-standard products are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Products are stored hygienically and in a manner appropriate to their shelf life and/or specifications. 

    ASSESSMENT CRITERION 4 
    4. Descriptions are provided of key storage principles in terms of shelf life considerations. 

    ASSESSMENT CRITERION 5 
    5. Site utensils and equipment are maintained after use as to ensure continued functionality safety and hygiene standards. 

    ASSESSMENT CRITERION 6 
    6. Unused food ingredients are handled and stored according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Cleaning products and equipment are stored in designated areas according to work site requirements. 

    ASSESSMENT CRITERION 8 
    8. Waste from the cleaning process is handled and stored or despatched according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    1. Internal moderation
    2. External moderation
    3. Anyone assessing a candidate against this unit standard must be registered as an assessor with the relevant ETQA
    4. Any institution offering learning that will enable achievement of this unit standard must be accredited as a provider through the relevant ETQA by SAQA
    5. Assessment procedures will be supplied by the ETQA in alignment with NSB requirements
    6. Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines and the agreed ETQA procedures
    7. Direct observation and practical demonstration of planning and hand manufacturing confectionery products is performed in simulated or actual work conditions 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    The following essential embedded knowledge will be assessed through assessment of the specific outcomes in terms of the stipulated assessment criteria. Candidates are unlikely to achieve all the specific outcomes, to the standards described in the assessment criteria, without knowledge of the listed embedded knowledge. This means that for the most part, the possession or lack of the knowledge can be directly inferred from the quality of the candidate`s performance. Where direct assessment of knowledge is required, assessment criteria have been included in the body of the unit standard.
  • Preparation and care of media for use in confectionery handmade decoration
  • Preparation of confectionery product to receive decoration
  • Terminology used applicable to hand made confectionery decorations 
    		•

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems of media consistency 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others and in teams in accordance with site specific requirements 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively in the workplace 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information according to schedule supplied 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively using visual, mathematical and/or language skills when working in teams 

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically in the preparation and working with media for confectionery decorations 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full development of oneself, and the social and economic development of the society at large 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    Legal Requirements

    The following acts and codes, current and future regulations and amendments will be applicable:
  • Health Act No 63 of 1977
  • Occupational Health and Safety Act, No 85 of 1993

    Definition of terms within this Unit Standard
    Terms have been clarified as far as possible through the use of range statements.

    Terminology:
    Definition/clarification/explanation

    Confectionery
  • Refers to a generic term for cakes, pastries, gateaux, torte, fancies, etc., normally used in a bakery, but excluding bread.

    Edible paste
  • A pliable confectionery media e.g. sugarpaste, modelling marzipan or chocolate which can be manipulated into decorations

    Food safety practices and procedures
  • Refers to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene

    Plaques
  • Flat pieces of sugarpaste or pastillage cut to any shape and left to dry. These can be used as a base on which to put decorations

    Protective clothing
  • Refers to clothing that safeguards the person and the product

    Sugar moulding
  • Is castor or granulated sugar mixed with a little water to dampen and then pressed into a mould, turned out and left to dry. The sugar mould can then be decorated with royal icing

    Sugarpaste
  • A pliable mixture of icing sugar, liquid glucose, gelatine and white vegetable fat, which is rolled out and used to cover a marzipan-coated cake 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  36453   National Certificate: Cake Decorating and Sugar Art  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2016-12-31  FOODBEV 
    Elective  50308   National Certificate: Bread and Flour Confectionery Baking  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.